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Carolina Crab Boil

 Carolina Crab Boil
With sausage, crab legs, corn and potatoes, this pot can feed a crowd for a picnic, tailgate or other outdoor celebration. — Melissa Hass, Gilbert, South Carolina
4 ServingsPrep: 15 min. Cook: 35 min.


  • 2 teaspoons canola oil
  • 1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 4 cups water
  • 1 can (12 ounces) light beer or 1-1/2 cups additional reduced-sodium chicken broth
  • 1/4 cup seafood seasoning
  • 5 bay leaves
  • 4 medium ears sweet corn, cut into 2-inch pieces
  • 1 pound fingerling potatoes
  • 1 medium red onion, quartered
  • 2 pounds cooked snow crab legs
  • Pepper to taste


  • In a stockpot, heat oil over medium-high heat; brown sausage. Stir in
  • broth, water, beer, seafood seasoning and bay leaves. Add
  • vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25
  • minutes or until potatoes are tender.
  • Add crab; heat through. Drain; remove bay leaves. Transfer to a
  • serving bowl; season with pepper. Yield: 4 servings.
Nutritional Facts: 1 serving equals 420 calories,

2 of 2

Carolina Crab Boil (continued)

Nutritional Facts: 12 g fat (3 g saturated fat), 143 mg cholesterol, 2,206 mg sodium, 37 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.